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Dollop

December 28, 2018 · Pass w/ Conditions

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official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
critical findings2

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Failed findings

sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES DURING INSPECTION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.
code 3Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: OBSERVED NO VOMIT AND DIARRHEA WRITTEN POLICY ON PREMISES DURING INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
code 5Priority
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY READY TO EAT FOODS SUCH AS 2LBS OF CHEESE(57.3F), 4 LBS OF ROAST BEEF(47.8F), 3 LBS OF TURKEY(48.0F),3 LBS OF SLICED TOMATOES(48.2F), 3 LBS OF HAM (49.4F), 5 LBS OF COOKED PORK AT 50.7F, 5 LBS OF CREAM CHEESE AT 54F, 1 LB OF MAYO AT 50F, AND 2 LBS OF HUMMUS AT 50.4F LOCATED IN THE 2-DOOR PREP COOLER. INSTRUCTED MANANAGER THAT ALL TCS READY TO EAT FOODS MUST BE HELD AT A TEMPERATURE OF 41 DEGREES OR BELOW AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED AND DENATURED ALL SAID FOOD ITEMS. APPROXIMATE VALUE DISCARDED WAS $80 DOLLARS. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
code 22
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: OBSERVED 2-DOOR PREP COOLER/COLD HOLDING UNIT, WITH TCS READY TO EAT FOODS INSIDE, AT AN IMPROPER COLD HOLDING TEMPERATURE OF 55.8F DURING THE INSPECTION. INSTRUCTED MANAGER TO MAINTAIN ALL COLD HOLDING UNITS AT 41F OR BELOW AT ALL TIMES. SAID PREP COOLER WILL BE TAGGED AND HELD FOR INSPECTION BY CDPH. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
code 33
Hot & Cold Water Available; Adequate Pressure

Inspector note: OBSERVED NO HOT WATER DURING THE TIME OF INSPECTION AT THE FRONT AND REAR HAND WASHING SINKS (60.4F-60.9F), AT THE 3 COMPARTMENT SINK (98.6F)AT THE 1 COMPARTMENT 60F, AND THE UTILITY SINK (60.2F). INSTRUCTED MANAGER THAT THE 3 COMPARTMENT SINK MUST MAINTAIN AT LEAST 110F AT ALL TIMES, AND THE HAND WASHING SINK AND ALL OTHER SINKS MUST MAINTAIN AT LEAST 100F AT ALL TIMES. ENGINEER ARRIVED ON SITE TO REPAIR HOT WATER HEATED AND BY THE END OF THE INSPECTION HOT WATER AT THE 3 COMPARTMENT SINK WAS MAINTAINING 110F AND AT ALL HAND WASHING SINKS, 1 COMPARTMENT SINK AND UTILITY SINK MAINTAINING 100F BY THE END OF THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
code 50
All Food Employees Have Food Handler Training

Inspector note: OBSERVED ONE FEMALE EMPLOYEE WITHOUT A FOOD HANDLER'S CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
code 57

What changed since the previous inspection?

Compared with Pass on September 1, 2017: 6 findings appeared for the first time. 2 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.